Curry with Salmon

Ingredients

• 2 Garlic cloves
• 2 cm fresh ginger
• 600 g salmon fillet (ready to cook, skin removed)
• Salt
• pepper (from grinder)
• 1 untreated lime (juice)
• 2 Tomatoes
• 2 tbsp Ghee
• 1.5 tbsp red curry paste
• 400 ml fish stock
• 0.5 tsp Fennel seeds
• 0.5 tsp ground coriander
• a pinch ground fenugreek
• 0.5 tsp chili powder
• Salt
• pepper (from grinder)
• 4 curry leaf stems

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. Wash the salmon, pat dry, and cut into large pieces. Season with salt, pepper, drizzle with a little lime juice, and let sit briefly. Boil the tomatoes, cool, peel, quarter, seed, and dice them small.

2. 2.

   In a hot pot with ghee, sear the fish quickly, remove, and set aside.

3. 3.

   Add the garlic and ginger to the pot, sauté briefly, stir in the curry paste, and deglaze with the stock. Add the spices and tomatoes, season with a splash of lime juice, and simmer gently for about 15 minutes. Return the fish, keep warm, and serve in bowls garnished with fried curry leaves.